They are cylindrical or disc shaped and measure between 8 and 12 cm in diameter and 3 to 10 cm in height. The rind is rough and irregular and the cheese is firm and compact, with a slightly yellow colour. Sometimes you find small irregular holes. The flavour is mild and slightly sweet.

There are smoked varieties of the cheese which darkens the colour and the traditional wood used in the smoking process is juniper, which goes back to the times when it was made in mountain huts.